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  • Hilary Martin

Healthy (comfort eating) snack

Updated: May 2

I discovered this recipe recently courtesy of Dr Mark Hyman and I must say it is extremely delicious and 'moreish'. But it is intense and high in fat so you actually only need a small square to feel it has hit the sweet spot. If you are not a nut butter fan then you won't like this. It has no refined sugar and relies primarily on coconut cream for its sweetness. There can be confusion about coconut products and their names. So coconut cream is basically smushed up coconut. It is solid in the jar - it also comes in blocks and is used in Asian recipes. I would go for the jars as the blocks tend to have separated out into fat and solids. Biona do an organic one in a jar - you may have to buy from a health food shop. It is wonderfully sweet and nice just on its own, but great to make sugar free treats with. You will need a food processor / blender to make this.


CRUST

1.5 cups unsweetened desiccated coconut

1/2 cup almond flour (grind nuts if don't have flour)

1 Tbsp maple syrup (or sweetener of choice eg rice syrup, agave)

1/3 cup coconut cream

1/4 cup nut milk - could use oat milk


NUT BUTTER LAYER

1 cup nut butter of choice (I used peanut butter - non sugar)

1/3 cup coconut cream

2 Tbsp maple syrup or alternative

1/2 cup almond flour


CHOCOLATE TOPPING

1/3 cup coconut oil

1/3 cup raw cacao

Pinch of sea salt

(Alternatively you can melt down some high cacao / low sugar content dark chocolate instead - I used 92% Vivani organic)


METHOD

Line a tray approx. 9"x5" with baking parchment

Process all crust ingredients for 30 seconds. Press into tin.

Process nut layer ingredients for 30 seconds. Wipe sides down and repeat. Taste for sweetness - original recipe called for 3 Tbsp of sweetener but I always find American recipes too sweet, even the healthier ones.

Layer the nut mixture on top of crust.

Melt coconut oil and cacao in a bowl over pan containing boiled water

Pour chocolate on top of nut layer. Sprinkle with pinch of salt.

Put in freezer for 30 minutes. Cut into small squares - about an inch square. Enjoy!

Keep in the fridge and can be stored in freezer.


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